Dirty Martini Salad

Diner Ross Dirty Martini Salad

🥬 🍸 🫒 Dirty Martini Salad 🫒 🍸 🥬

The annual 2024 Eater Las Vegas Awards celebrate the city’s top culinary achievements from the past year, spotlighting standout restaurants, late-night hang-outs, and bars that have made an impact on the local dining scene.

Diner Ross: Best New Las Vegas Restaurant 2024

Stepping into Diner Ross at the LINQ Hotel feels like entering a nostalgic dream of 1970s New York City. Past the glittering silver-tiled breezeway reminiscent of a disco ball, the restaurant charms with its retro aesthetic: orange booth seating, dusky green walls decorated with vintage album covers, and a staff dressed in paisley prints and jumpsuits. It’s a playful yet sophisticated take on themed dining.

While the design grabs your attention, it’s Chef Anna Altieri’s menu that truly shines. She reimagines comforting classics, starting with her signature popovers—fluffy delights served with butter and jam or elevated options like foie gras and caviar.

In addition to earning the title of Best New Restaurant, Diner Ross was just recently featured on Eater Vegas’s list of Where to Find the Best Salads in Las Vegas, thanks to the Chef’s Dirty Martini Salad. This dish layers bibb lettuce with martini olives, juniper, pimento, Roquefort cheese, and a touch of lemon for balance, offering a salad that’s as indulgent as its namesake cocktail. Pair it with an actual dirty martini for the full experience.

Diner Ross is more than a restaurant; it’s an experience that artfully blends nostalgic charm with modern culinary excellence. And it’s really fun!

Diner Ross Dirty Martini Salad

DIRTY MARTINI SALAD
bibb lettuce, martini olive, juniper, pimento. roquefort, lemon, chive

Diner Ross Las Vegas

Diner Ross and Dirty Martini Salad Recipe

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A Passion for Pasta at Fontainebleau Las Vegas

A Passion for Pasta at Fontainebleau Las Vegas

A Passion for Pasta

Signature Series by Fontainebleau Las Vegas

In honor of National Pasta Day, Signature Series by Fontainebleau presented the “art of pasta” with detailed demonstrations of handmade and extruded styles which was led by acclaimed Italian-born Chef Stefano Chiarugi.

Attendees were able to learn more about pasta from the Chef and watch him demonstrate how to make the various pastas. We were able to then practice hand-rolling trofie, prepare the tortelli filling, and hand-form the tortelli by folding the dough over to form a half moon, then drawing the two corners together to form a rounded bonnet-shape.

A Passion for Pasta at Fontainebleau Las Vegas

A fabulous three-course pasta dinner followed the demonstration. The menu included the pasta shapes, pesto, and pumpkin filling learned in the class. The classic Italian wine pairing was courtesy of Fontainebleau Las Vegas Master Sommelier Kevin Reilly.

A Passion for Pasta at Fontainebleau Las Vegas

A PASSION FOR PASTA
with Executive Chef Stefano Chiarugi

ANTIPASTI

Saffron Arancini and Gorgonzola Cheese
Loaded Focaccia Pugliese
Caramelized Fresh Fig and Prosciutto di Parma
served with
Aperol Spritz

PASTA MENU

Trofie Pasta with Creamy Basil Pesto
Confit Cherry Tomatoes, Smoked Provola Cheese

Tortelli Filled with Roasted Pumpkin and Bufala Ricotta
in Brown Butter Sage Sauce

Chitarra Pasta with Black Truffle-Braised Duck Ragu
Aged Parmesan Cheese

Focaccia Romana for the Table

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Spicy Octopus Crispy Rice

Spicy Octopus Crispy Rice

Spicy Octopus Crispy Rice

The invention of spicy tuna on crispy rice is attributed to Katsuya Uechi, a renowned chef from Japan who later became well-known in Los Angeles. Chef Katsuya is credited with conceiving this dish for a diner who wasn’t particularly fond of sushi, at his eponymous restaurant, which first opened in 1997 in Los Angeles.

Spicy Octopus Crispy Rice

Nobu Matsuhisa is recognized with popularizing spicy tuna on crispy rice. While Katsuya Uechi is credited with the original concept, Chef Nobu played a significant role in bringing this dish to the global stage. Crispy rice with spicy tuna became one of the signature dishes at his restaurants worldwide.

Nobu Paris Las Vegas

Nobu Paris Las VegasNobu Paris Las Vegas

Crispy Rice with Spicy Tuna
Crispy Rice with Spicy Tuna

Spicy Octopus Crispy Rice Recipe

Spicy Octopus Crispy RiceHere, inspired by Nobu’s “Crispy Rice with Spicy Tuna,” I make crispy rice cakes using an onigiri mold and top the crispy rice with slices of avocado, spicy octopus, and jalapeño for colorful appetizer. The combination of the crispy rice base and the spicy, creamy octopus creates a textural and flavorful contrast that makes it such a delightful bite.

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Sable Bagel

Sable Bagel

🐟 🥯 Sable Bagel 🥯 🐟

Often overshadowed by the ever-popular smoked salmon, smoked sablefish is an under-the-radar gem, prized for its silky buttery texture and savory smoky depth of flavor. A Sable Bagel is a great way to showcase the sable. It offers an indulgent combination of flavors and textures that make it a standout among smoked fish bagels.

This toasted sable bagel features a layer of cream cheese topped with red onions, tomatoes, sliced new pickle, and capers, creating a refreshing and contrasting open-faced sandwich. A touch of horseradish and jalapeño rings add a spicy kick.

Sable Bagel

We brought home a couple great bagels, take-out smoked sablefish, and new pickles from our favorite deli here in Vegas,  The Bagel Cafe. All their hand-sliced smoked fish are flown in weekly from Brooklyn, N.Y.

Sable Bagel Recipe

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Tomato Carpaccio with Peter Luger Steak Sauce

Tomato Carpaccio with Peter Luger Steak Sauce

Tomato Carpaccio with Peter Luger Steak Sauce

Legendary Peter Luger Steak House is now open at Caesars Palace Las Vegas marking their first U.S. location outside of New York. Operating for over 135 years, it is often regarded as the pioneer of the American steakhouse experience.

The menu at Peter Luger Steak House is famously simple and focused, highlighting its signature dry-aged steaks. The menu also features classic steakhouse sides, such as creamed spinach, German fried potatoes, thick-cut bacon, as well as sliced tomatoes and onions.

Peter Luger Steak House Las Vegas

The tomato and onion side dish at Peter Luger Steak House is a simple yet iconic offering. It features thick slices of ripe tomatoes and large, sweet onions, arranged on a plate and served with their signature steak sauce.

Peter Luger Steak

The combination of the fresh, juicy tomatoes and mild onions provides a refreshing contrast to the rich and hearty steaks. It’s one of the restaurant’s most well-known accompaniments, celebrated for its straightforward but bold flavors.

Here, my Tomato Carpaccio was inspired by that side dish. Red ripe heirloom tomatoes and sweet Vidalia onion are lightly covered with the steak sauce where capers, olives, and anchovies add extra flavor, texture, and interest.

Tomato Carpaccio with Peter Luger Steak SauceAccording to Linda Eckhardt’s Guide to America’s Best Foods: “This is the best. Their own steak sauce is not only great on steak, but also served on slabs of red ripe tomatoes. You can’t do without this. They only began selling their sauce after customers begged. We love this sauce on hamburgers. We love it on chicken. The taste is somewhere between cocktail sauce (it’s spicy with horseradish) and traditional steak sauce (being a rich brown color).”

Peter Luger Cheeseburgers

Tomato Carpaccio Recipe

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